Dry Coconut Chutney for Appam – 7 Minutes Coconut Chutney Recipe

post modified on December 8

Written by Puja

Appam and chutney is a beloved breakfast combination in South Indian cuisine. This dry coconut chutney for appam is the perfect accompaniment to soft, fluffy appams, adding flavorful notes of coconut, chili, and curry leaves. It comes together quickly in the blender. (Step-by-step-recipe)

Dry Coconut Chutney for Appam

About Dry Coconut Chutney for Appam:

Coconut chutney is an important part of South Indian food. It is called “nariyal chutney” in Hindi and Thenga Chammanthi in Kerala. This chutney mixes freshly grated coconut, shallots (small onion), and red chili powder.

It also uses the classic Indian technique of frying mustard seeds, whole dry red chili, and curry leaves quickly in hot coconut oil to add flavor. This gives the chutney a nice nutty, savory taste.

There are two types of chutney – wet chutneys and dry chutneys.

This recipe for coconut chutney or Kerala Chammanthi makes a dry version.

For the people of Kerala and all of South India, appams at breakfast are not complete without this tasty dry coconut chutney on the side. This chutney also goes nicely with curries and rice.

But it is meant for the bowl-shaped appams with their lacy edges. It gives each bite an extra taste as the curry leaves and mustard seeds cook. Together, they show everything that makes the food of this region so delightful. A simple combination, but so full of meaning.

Coconut chutney goes very well with many South Indian breads like dosa, uttapam, idli, and vada. Its sweet yet spicy taste contrasts nicely when eaten together.

Beyond Indian foods, coconut chutney can be mixed into snacks like samosas and pakoras. It can also dress up salads or be used as a sandwich spread. This flavorful chutney has many great uses.

For me, Appam must be served with coconut chutney. This chutney enhances the taste of appam when enjoyed together.

While I enjoy vegetable stew or kadala curry as well, but my first preference is always this dry coconut chutney.

For people in Kerala, coconut chutney and appam make one of the best combinations to pack while traveling by train. The best part is, if you pack this combination while it’s hot in a banana leaf, and then open it to have it in the train, it tastes heavenly.

That’s how I was first introduced to this combination just after my marriage.:)

Do try this dry coconut chutney along with appam and let me know how you like it.

Dry Coconut Chutney

Serving Suggestion:

Serve this chutney along with freshly made appams or other breakfast items like idli, dosa, or uttapam. It also pairs well with rice dishes.

Storage Suggestion:

Store completely cooled chutney in an airtight container and refrigerate for one day. I have noticed that coconut chutney gets spoiled very easily in hot places, so it’s better to make as much as needed, and prefer having it fresh.

Pro Tips:

Avoid adding water; simply crush the ingredients.

Coconut should not be very dry while roasting.

Looking for Some More Recipes Like this:

You might want to check out some more chutney varieties available on my Blog.

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Coconut Chutney Recipe

Basic Ingredients Used to Make this Recipe:

  • Coconut: Coconut is the key ingredient in this recipe. Prefer using freshly grated coconut for better results.
  • Red Chilli Powder: I have used red chili powder to make this chutney, but if you want you can substitute red chili with green chili.
  • Shallots: For a genuine Kerala-style chutney, I like using small onions. However, if unavailable, you can use any other type of onion.
  • Salt: Salt enhances overall flavor, providing a savory balance. Use as needed.
  • Coconut Oil: Adding coconut oil to dry coconut chutney is important because it makes the chutney tastier, and richer, and gives it a traditional flavor. The coconut oil tastes and works well with the natural sweetness of coconut, making the chutney more delicious. It also helps achieve the right texture, making the chutney look and feel better.
  • Curry Leaves: Curry Leaves add a distinct and aromatic flavor, enhancing the overall taste of the chutney.
  • Mustard Seeds: Mustard seeds play a crucial role in coconut chutney, contributing to its flavor profile and overall appeal. When tempered in hot oil, mustard seeds release a distinctive nutty and slightly spicy aroma, enhancing the taste of the chutney.
  • Whole Red Chilli: The use of whole red chilies gives the chutney a unique spicy kick that enhances its overall taste.
dry coconut chutney

Kerala Chammanthi for Appam | Dry Coconut Chutney

Appam and chutney is a beloved breakfast combination in South Indian cuisine. This dry coconut chutney is the perfect accompaniment to soft, fluffy appams, adding flavorful notes of coconut, chili, and curry leaves.
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Course: Side Dish
Cuisine: Indian
Keyword: dry coconut chutney
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 3 people
Calories: 166kcal
Author: Puja



  • 1 cup Coconut grated
  • 5-6 Shallots
  • 1 tsp Chilli Powder
  • Salt to taste

To temper

  • 1/2 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • Curry Leaves a few
  • 3 Whole Dry Red chilli broken


  • Add coconut, small onion, red chilli powder and salt.
  • Coarsely grind without adding water, just crush.
  • Heat oil in a pan.
  • Add mustard seeds and let it splutter.
  • Add dried red chillies and curry leaves and fry for few seconds.
  • Add ground coconut and mix well and saute for some time in medium flame with out burning the coconut. (Around 1 minute)
  • Switch off the flame.


Nutrition Facts
Kerala Chammanthi for Appam | Dry Coconut Chutney
Amount Per Serving
Calories 166 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 10g63%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Sodium 25mg1%
Potassium 396mg11%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 7g8%
Protein 3g6%
Vitamin A 628IU13%
Vitamin C 69mg84%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Frequently Asked Questions about this Recipe:

What type of coconut works best?

Freshly grated coconut works best for this recipe.

Can I adjust the texture?

For a chunkier chutney, grind the ingredients less finely. For smoother, stir in a splash of water while grinding to reach desired consistency.

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Please note that this recommendation is based on my personal experience and preferences, I encourage you to do your own research and choose a product that best suits your needs and budget.”

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission

I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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Happy Cooking!!! 

Last updated on 23rd November 2023.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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